You just can’t get a more classic Tex-Mex combo than chili and cornbread. We say “Amen!,” and decided to one-up this combo by making the cornbread in waffle form.
The crispiness of the waffles and the creamy spiciness of the chili takes this classic combo to a whole new level of deliciousness.
You need to spray the waffle iron with oil to ensure a crispy brown outside to the waffle. And, let the waffles cook until they are deep brown, so they will stand up to the liquid in the chili – the dish does need some crispy texture.
Sandy and I are excited to be cooking this updated classic on November 11th on Channel 2 KUTV at noon.
Tune in, Southwest Food Fans, for our television debut!
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 large eggs
- ¼ cup canola oil
- 1 teaspoon cayenne pepper sauce (we like Frank's)
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon chipotle chile powder or smoked paprika
- 1 cup corn kernels
- 2 ounces sharp cheddar cheese, grated
- ½ cup minced peppers of choice (we used 1 jalapeno and a little red bell pepper)
- Stir together milk, vinegar, eggs and oil. Whisk together in another bowl the cornmeal, flour, baking soda and powder, spices and salt. Stir dry mixture into wet mixture with a spoon until just combined. Stir in all remaining ingredients.
- Heat a waffle iron to hottest setting. Spray lightly with canola oil. Ladle batter onto waffle iron and cook until very brown and crisp.